Process flow for making Tie Guanyin tea

Abstract

The invention discloses a process flow for making Tie Guanyin tea, which comprises green tea leaf drying in sunshine, green tea leaf drying in the air, green tea leaf shaking, secondary green tea leaf drying in the air, enzyme inactivation, bundling, unbundling, bag kneading, reducing heat, spreading and drying in the air, secondary drying, sieving, fragrance improving and the like. The Tie Guanyin tea prepared by the process has a jade-green color and luster, a round shape, a mild orchid fragrance, full and fresh aftertaste and thick and soft leaf brewed leaves, and the tea water made by the tea is yellow green.

Description

technical field [0001] The invention relates to a process flow for preparing tea, in particular to a method for preparing Tieguanyin tea. Background technique [0002] Tea belongs to the "Theaceae", dicotyledonous plants, about 30 genera, 500 species, distributed in tropical and subtropical regions, my country has 14 genera and 397 species, mainly produced in the south of the Yangtze River, of which the tea genus Camellia and Heshu genus Schima are both Great economic value. Trees or shrubs; leaves alternate, simple, leathery, without stipules; flowers often bisexual, rarely unisexual, solitary or several in clusters, axillary or terminal; sepals 5-7, imbricate. Stamens very numerous, few, separated or more or less connate; ovary superior, rarely inferior, 2-10 cells, each cell has 2 or more ovules; fruit is a capsule, or undehiscent and drupe-like. What we generally call tea refers to a beverage that is processed from the leaves of the tea tree and can be brewed directly w...

AI Technical Summary

Problems solved by technology

The proportion of ingredients is right, and the taste is fresh and delicious. At the same time, different teas have different tastes. The first-class green tea has a bitter feeling at first taste, but the aftertaste is strong and mellow, which makes the mouth salivate; astringent mouth, numb tongue

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